Tuesday, March 4, 2008

Korean-style Pork Tenderloin

I found this recipe over at Batter-Splattered and it is a great recipe for a week night meal. The pork tenderloin is marinated overnight in a soy sauce, ginger, garlic and a little red pepper. Then the pork is cooked on the stove top for 6 minutes and followed by the oven for 15 minutes. While the pork cooks, the marinade is cooked down into a sauce. I served this dish over brown rice and it was delicious. It was a hit with all three kids plus my husband. I was the only one who tried the pork with the sauce and it was sweet with a little bit of spice. The pork was tender and had a very nice flavor. I had some more today cold in a sandwich, also very good. I will definitely have to make this again.

Korean-Style Pork Tenderloin

Serves six

1/3 cup low-sodium soy sauce
2 tablespoons sugar
1 tablespoon minced peeled fresh ginger
3 tablespoons rice vinegar
1 tablespoon dark sesame oil
1/4 teaspoon crushed red pepper
4 garlic cloves, minced
1 1/2 pounds pork tenderloin, trimmed

Combine first 7 ingredients in a large zip-top plastic bag; add pork. Seal and marinate in refrigerator 8 hours or overnight, turning occasionally.

Preheat oven to 425°.

Heat a large ovenproof skillet coated with cooking spray over medium-high heat. Remove pork from bag, reserving marinade. Add pork to pan; cook 6 minutes, browning on all sides.

Place pan in oven; bake at 425° for 15 minutes or until meat thermometer registers 160° (medium) or until desired degree of doneness. Let stand 5 minutes before slicing.

Bring reserved marinade to a boil in a small saucepan. Reduce heat, and simmer 5 minutes.

Cut pork into 1/4-inch-thick slices; serve with sauce.

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